Serves: 4
Total Calories: 286

5 medium russet potatoes (about 1 1/2 pounds)
1 clove fresh garlic (large), peeled
4 to 6 quarter-size slices peeled fresh ginger
1 small onion, coarsely chopped
1/4 cup vegetable oil
2 large lentil nuggets, broken coarsely into 1-inch pieces
1 1/2 cups canned tomato sauce
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon Garam Masala
4 to 5 cups water
1/4 cup finely chopped fresh cilantro, including soft stems

1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, then peel and cut them into 1-inch pieces. Reserve. In a food processor, process together the garlic, ginger, and onion to make a paste. Transfer to a bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and fry the nugget pieces in one or two batches, turning them until borrowed, 1 to 2 minutes. (If using a saucepan, tilt it to a pool the oil in one place.) With a slotted spoon, remove the nugget pieces, leaving as much oil in the pan as possible.

3. Add the garlic-ginger-onion paste to the pan and cook, stirring, over medium heat until well browned, 12 to 15 minutes. (Do not cook quickly over high heat- the onions will burn and will not develop a rich flavor.)

4. Add the tomato sauce and cook, stirring over medium-high heat, about 2 minutes. Mix in the coriander, cumin, turmeric, salt, and 1/2 teaspoon garam masala, then add the fried nuggets and water and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the nuggets are fork tender, about 30 minutes.

5. Add the potatoes and cilantro, cover the pan, and simmer another 10 minutes to blend the flavors. Transfer to serving dish, sprinkle the remaining 1/4 teaspoon garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 120

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Bitter Melon Curry
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Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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Stuffed Potato Balls in Tomato and Coconut Chutney Curry
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